In a large soup pot, saute onion with spices until onion is soft, about 5 minutes.
Place sweet potatoes or squash in soup pot with the water and salt.
Boil gently until vegetables are soft.
Puree in blender in batches.
Garnish with chopped parsley, scallions or garlic croutons.

Servings: 6

Author: Polly Pitchford, Full Spectrum Health™

Nutrition FactsServing Size: 1Servings per Recipe: 6

Amount Per Serving

Calories 118Calories from Fat 11

% Daily Value*

Total Fat 1g

2%

Saturated Fat 0g

1%

Mono Fat 1g

Sodium 407mg

17%

Total Carbs 26g

9%

Dietary Fiber 2g

8%

Protein 2g

Iron

5%

Calcium

3%

Vitamin B-6

15%

Vitamin C

20%

Vitamin E

2%

Vitamin A

172%

Selenium

2%

Manganese

20%

Copper

10%

Zinc

3%

Pantothenic acid

5%

Niacin

4%

Riboflavin

6%

Thiamin

7%

Folate

3%

Potassium

6%

Phosphorus

3%

Magnesium

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.